Besides Brisket

Brisket, steaks, roasts, ground beef or any beef recipes.

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Jimmyrog
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Besides Brisket

Postby Jimmyrog » Thu Sep 13, 2012 5:36 pm

Besides brisket, have any of ya'll ever smoked, a pot roast, or other beef roast hunk of meat?
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Re: Besides Brisket

Postby dub' » Thu Sep 13, 2012 6:07 pm

Yeh. Any and all things chuck are eminently smokable like unto a brisket.
Shoulder clod is,too.
Sirloin or round is hi-temp smoke roastable but not too lo-n-slo-able.

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Besides Brisket

Postby atcNick » Fri Sep 14, 2012 11:45 am

LowNslowable! That's a new word! Lol


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Re: Besides Brisket

Postby BluDawg » Fri Sep 14, 2012 2:01 pm

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Re: Besides Brisket

Postby jtilk » Tue Sep 18, 2012 3:14 pm

Shoulder clod is becoming more and more popular in my area. I was told they are cheaper too...
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Re: Besides Brisket

Postby Boots » Tue Sep 18, 2012 8:53 pm

Rib roast, low and short time, around 1-2 hours or to about 135-140 internal and wrap after the first hour to avoid over smoking. This is one cut where you do definitely wanna use the thermometer.
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Re: Besides Brisket

Postby Jarhead » Fri Sep 21, 2012 2:28 am

Gotta agree on the shoulder clod or chuck roll.
Cut em up into 3 or 4 roasts. The benefits are faster cook time and more bark.
If you don't need a 20# hunk of meat, then go with a chuck roast. (about 4 or 5 pounds)
Cook til 195 to 205, rest and pull. Use a KISS rub and they are fantastic.
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